Pumpkin pie Jack Skellington

Name: Pumpkin pie Jack Skellington
Prep time: 60 min
Cook time: 55 min
Total time: 115 min
Yield: 8
Ingredients: Type 00 flour 2 ¾ cups; Butter cold 5.3 oz; Water cold 6 tbsp; Eggs (about 1) 2.1 oz; Sugar 1 tbsp; Fine salt 0.7 tsp; Delica pumpkin (already cleaned) 1.1 lbs; Condensed milk 0.8 cup; Eggs (about 2) at room temperature 3.9 oz; Brown sugar 6 tbsp; Cornstarch 1 ½ tbsp; Vanilla extract (in paste) 1 teaspoon 2 tsp; Cinnamon powder ½ tsp

Vegetarian

Difficulty: Easy
Prep time: 60 min
Cook time: 55 min
Serving: 8 persone
Cost: Average
Note + resting times for the dough (about 60 min. in total)

PRESENTATION

The pumpkin pie is the quintessential American dessert, usually prepared for Thanksgiving... but how to make it perfect for Halloween? Today we show you how to make the Pumpkin Pie Jack Skellington. The concept is the same as the apple pie, meaning two layers of crust pie that hold a delicious filling; this time instead of apples we used a pumpkin cream, sweet and fragrant with cinnamon. The classic cuts that allow the filling to cook evenly have been replaced by the face of Jack Skellington, the protagonist of Tim Burton's Nightmare Before Christmas. After all, how better to represent Halloween than with this particular pumpkin king and owner of Halloween town? Have fun carving his face into the dough, this particular dough is perfect because it does not deform during baking!

Here are other Halloween sweets to try:

Halloween Pumpkin Cake
Pumpkin Tart
Pumpkin Cheesecake

INGREDIENTS

For the dough (for a 26 cm diameter mold): Type 00 flour 2 ¾ cups (350 g); Butter 5.3 oz (150 g) - cold; Water 6 tbsp (90 g) - cold; Eggs 2.1 oz (60 g) - (about 1); Sugar 1 tbsp (15 g); Fine salt 0.7 tsp (4 g)

For the filling: Delica pumpkin 1.1 lbs (500 g) - (already cleaned); Condensed milk 0.8 cup (200 g); Eggs 3.9 oz (110 g) - (about 2) at room temperature; Brown sugar 6 tbsp (75 g); Cornstarch 1 ½ tbsp (20 g); Vanilla extract 2 tsp (10 g) - (in paste) 1 teaspoon; Cinnamon powder ½ tsp

Preparation

How to prepare Pumpkin pie Jack Skellington

To prepare the Pumpkin Pie Jack Skellington, first clean the pumpkin: remove the skin and obtain 17 1/2 oz of pulp. Cut it first into slices 1 and then into irregular cubes 2. Transfer the pumpkin to a mixer and add the eggs 3.

Add the brown sugar 4, condensed milk 5, cinnamon, and a teaspoon of vanilla extract 6.

Blend everything to obtain a cream 7. Then add the cornstarch 8 and blend again until well absorbed 9.

Transfer the cream to a bowl 10, cover with plastic wrap, and place in the fridge until use. Meanwhile, prepare the dough for the base: after cleaning and drying the mixer, pour in the flour and cold butter cut into cubes 11. Blend everything until a sandy mixture is obtained, then add cold water 12.

Add the egg 13, sugar 14, and a pinch of salt 15.

Turn on the blades again until the mixture detaches from the sides of the mixer: you should obtain a soft and elastic dough, not sticky 16. Transfer it to a surface, form a dough ball 17, and divide it in half 18.

Wrap the two halves in plastic wrap and let rest in the refrigerator for at least 30 minutes 19. After this time, take one of the two parts of the dough and roll it out on a lightly floured surface 20 until it is about 1/8 inch thick. Using a rolling pin, transfer the rolled dough onto a sheet of parchment paper 21 and place it in the fridge for at least 15 minutes.

Also roll out the other half of the dough, again until about 1/8 inch thick. Using a rolling pin, transfer the dough into a 10-inch ceramic pie dish 23 and make it adhere well 24.

Pour the pumpkin cream inside 25 and remove the excess dough with a knife 26. Take the dough set aside in the fridge and with a sharp knife cut out the eyes, nose, and mouth of Jack Skellington 27, then remove the inner parts of the eyes and nose; to help you can use a stencil. Place back in the refrigerator for another 15 minutes.

Gently place the dough sheet on the pie 28 and gently press the edges. Remove the excess dough, then press the two edges to make them adhere to each other 30.

Trim the edges again 31 32. Transfer to a preheated convection oven at 356°F for 25 minutes, then finish baking at 338°F, this time in static mode, for another 30 minutes. Take out your Pumpkin Pie Jack Skellington and let it cool completely before serving 33!

Storage

The Pumpkin Pie Jack Skellington can be stored in the refrigerator for 3 days.

You can freeze it after baking.

Tip

It's important that the dough is always kept cold as it is rich in butter. If it starts to warm up, put it back in the refrigerator for a few minutes.

For the translation of some texts, artificial intelligence tools may have been used.